Photo: Bolo's Black Beans and Rice Recipe
Ingredients
- 1 pound black beans, picked over
- 1 ham hock
- 4 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 1 Spanish onion, finely diced
- 1 1/2 cups long-grain white rice
- 2 3/4 cups water
- 1 recipe Pesto, recipe follows
- Salt and freshly ground black pepper
Directions
Soak beans overnight in large bowl of cold water. Drain, transfer to a large saucepan and cover with cold water by 2 inches. Add the ham hock, bring to a boil over high heat, then reduce to medium heat and simmer until tender, 1 to 1 1/2 hours. Drain and set aside.
Heat 2 tablespoons of the butter and oil in a medium saucepan over high heat until the butter has melted. Add the onion and cook until soft, 3 to 4 minutes. Add the rice and stir to coat in the mixture. Add 2 3/4 cups water and 1 tablespoon of salt (or to taste), stir and bring to a boil over high heat. Reduce the heat to medium, cover the pan and cook until the water is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, for 5 minutes. Remove the lid, fluff the rice.
Transfer the beans and rice to a large pot, add the pesto, remaining butter and about 1/4 cup of water and cook until the water is absorbed. Season with salt and pepper.
Pesto:
2 cups fresh cilantro leaves
3 tablespoons pine nuts
8 cloves roasted garlic
1 cup olive oil
1/2 cup grated Parmigiano-Reggiano
Salt and freshly ground black pepper
Combine cilantro, pine nuts and garlic in a food processor and process until coarsely chopped. With the motor running, slowly add the olive oil and process until combined. Add the cheese, salt and pepper and pulse a few times to incorporate. Transfer to a bowl.
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By jhiggins310_114...
Millville, NJ
on September 04, 2010
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The rice is green when all is done. Great tast and a little tabasco adds.
By hsands2000_11895104
Pacific Grove , CA
on May 30, 2009
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My cooking mentor (we'll not really but I always love her food and look up to her style of cooking, who I am constantly gleaning recipes from just asked me for this recipe. I feel like this day should go down in history, thank you Bobby Flay! I was curious about the cilantro vs. basil thing but I stayed true to the cilantro and thought it was just great. I may try to lighten it up next time, that would be my only change.
By willow_dawn_9988250
aiea, HI
on March 12, 2008
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I saw the Throw Down and thought everything looked amazing. I had to try these recipes. So I went and searched for all the unique ingredients. Finally, spent all day yesterday making it and this was the only thing the family wanted to eat. I made the full recipe of pesto, and used maybe 2/3s of it, saving the remainder for another use. We love cilantro and it really added a brightness to the rice and beans. They would have been bland bland bland without.
Read all 7 reviews